stuck on shepherd's pie

Vegan Shepherd's Pie  I've not been all that creative lately.  This recipe is tailor made for me.  Of course, there were the requisite changes:  I did not make gravy for the "innards" since it was pretty thick as it is.  I also did not use tvp or any other kind of fake meat; instead, I used black beans and corn, and canned diced tomatoes with chilis in them, along with onions, leeks, green peas, and, did I say onions?  I went pretty heavy on the black pepper, and did not make the mashed potatoes with vegan mayo or vegan cream cheese.  Those items are simply too pricey to use in something like mashed potatoes.  I simply used Earth Balance, salt, pepper, and unflavored soy milk. 

The results:  very very flavorful.  The carrots in the filling were not as done as I would have liked, but no matter.  It was still really good.  AND I sprinkled some Daiya atop my servings, as did Amy, and it was DELICIOUS.  Definitely a go-to recipe.  I will make this for my mom some time.  I think she would like it.  It cooks up really well, with about 25-30 minutes baking at 400ºF.

Butternut Squash with Sage and Pasta

This is one that I found elsewhere earlier, but found here today:  http://southernfood.about.com/od/wintersquashrecipes/r/r91115a.htm

I don't remember where I originally found this recipe.  Omit the Parmesan or use vegan Parmesan, if you like that flavor.  I just leave it out.  Also, forget the butter and use Earth Balance.

We made this last night with corkscrew pasta, and had enough left over that the kids already have lunch today.  If you cook an entire box of pasta, I would suggest using a rather large squash, and a large onion.  I forgot to roast the onion with the squash - AGAIN.  For some reason, I have a mental block about this.  It is different with fresh sage, as opposed to dried, but even with dried sage, it is VERY good.  Make sure you are generous with the salt and pepper (sea salt works quite well).